Califonia Bountiful
Main Dish

Stuffed zucchini

Ever stuff a zucchini? We think this recipe will help turn a "no" into "I can't wait to do it again!"

Gwen Schoen

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4 large zucchini, about 6 oz. each
3 tbsp. olive oil
1/2 cup finely chopped onion
2 tsp. finely chopped garlic
1 lb. ground turkey
1/2 cup finely chopped mushroom caps
1/4 cup finely chopped celery
3 tbsp. dry white wine
3 tbsp. chopped fresh basil
1 tsp. chopped fresh rosemary
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 tbsp. butter, softened
2 tsp. salt (optional)
2 tsp. freshly ground pepper (optional)


Preheat oven to 375 degrees. Rinse zucchini, then cut in half lengthwise. Use a small spoon to scoop out the pulp, leaving 1/4-inch-thick shells. Reserve shells and pulp.  

Heat olive oil in a large skillet over medium heat. Add onion and sauté for 1 to 2 minutes, until translucent. Add garlic and ground turkey and stir-fry over medium heat until turkey is cooked and browned, about 7 minutes. Add extra oil if necessary. Add mushrooms, celery, wine, basil, rosemary and reserved zucchini pulp. Continue to cook for 2 to 3 minutes, until mixture is heated thoroughly. Remove from heat, place in a bowl and let cool until it is just warm to the touch. Gently blend in cheese, egg and butter. Add salt and pepper, if desired. Fill zucchini shells with the mixture, mounding it slightly.

Pour hot water into a baking pan with 1-inch sides until the pan has about 1/4 inch of water.  Place filled zucchini halves in the pan and bake for 40 minutes or until golden brown.

Serves 4

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